• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.889-900
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• 2010

Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by ruminant animals. However, it is essential to characterize these spices alongside LQF before testing their potential use as supplements in ruminant diets. This study characterized four spices (cinnamon, cumin, clove and turmeric) alongside three forages (rice straw, wheat straw and hay) for their chemical components before evaluating their effect at four different doses (0, 10, 30 and 90 mg/g forage DM) on the in vitro rumen degradability of dry matter (DM) (IVD) and organic matter (OM) (IVOMD) of these forages at various incubation times. It appeared that some spices could provide complementary nutrients which could improve the utilization of LQF where hay had better chemical composition than the other two forages. Cumin contained more crude protein (CP), ether extract and mineral contents whereas turmeric contained more soluble sugars than the other spices. Cinnamon was least acceptable as a ruminant supplement due to its higher condensed tannin and saponin and lower CP and mineral contents. The IVD and IVOMD were highest for hay and lowest for wheat straw with all spices at all incubation times (p<0.001). Due to relatively better nutrient profiles, cumin and turmeric had greater effect on IVD and IVOMD of the forages. In contrast, cinnamon had negative effects on IVD and IVOMD. IVD and IVOMD were greater at 10 mg/g than at other levels of most spices suggesting that using certain amounts of spices can increase forage degradability. However, the choice of a spice will depend upon the forage type being offered to ruminants. Further studies will examine the effect of these spices on fermentation profile, methane production and nitrogenous loss by ruminants.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.21-27
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• 2012

Pumpkins have considerable variation in nutrient contents depending on the cultivation environment, species, or part. In this study, the general chemical compositions and some bioactive components, such as tocopherols, carotenoids, and ${\beta}$-sitosterol, were analyzed in three major species of pumpkin ($Cucurbitaceae$ $pepo$, $C.$ $moschata$, and $C.$ $maxima$) grown in Korea and also in three parts (peel, flesh, and seed) of each pumpkin species. $C.$ $maxima$ had significantly more carbohydrate, protein, fat, and fiber than $C.$ pepo or $C.$ $moschata$ (P<0.05). The moisture content as well as the amino acid and arginine contents in all parts of the pumpkin was highest in $C.$ $pepo$. The major fatty acids in the seeds were palmitic, stearic, oleic, and linoleic acids. $C.$ $pepo$ and $C.$ $moschata$ seeds had significantly more ${\gamma}$-tocopherol than $C.$ $maxima$, whose seeds had the highest ${\beta}$-carotene content. $C.$ $pepo$ seeds had significantly more ${\beta}$-sitosterol than the others. Nutrient compositions differed considerably among the pumpkin species and parts. These results will be useful in updating the nutrient compositions of pumpkin in the Korean food composition database. Additional analyses of various pumpkins grown in different years and in different areas of Korea are needed.

• Journal of Aquaculture
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• v.5 no.2
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• pp.167-175
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• 1992

The differences of nutritive components in muscle and viscera of local and Israeli strains of common carp were examined. The crude lipid content in muscle was higher in the local carp than in the Israeli carp, but that in viscera was lower in the local carp than in the Israeli carp. There was no appreciable differences of crude protein and ash in viscera between local and Israeli carp. The distribution patterns of the total amino acid profiles for both local and Israeli carp were very similar. The principal amino acids were aspartic acid, glutamic acid, leucine and Iysine. They were 42 percent of total amino acids. Taurine and histidine were important part of free amino acids. Eicosapentaenoic acid and docosahexaenoic acid content in the polar lipids were high in both strains.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.381-385
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• 2011

The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice$^{(R)}$ is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice$^{(R)}$ in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice$^{(R)}$ was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH ($-0.27{\pm}0.03$), and significantly weaker (p<0.05) at 26 DAH ($0.07{\pm}0.01$) and at 42 DAH ($5.25{\pm}0.08$). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice$^{(R)}$ than in brown rice, without variations among the 23 and 26 DAH Green rice$^{(R)}$. Overall, the optimum harvest time of Jinbu Green Rice$^{(R)}$ at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice$^{(R)}$.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.153-160
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• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1207-1213
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• 2016

Heat stress negatively affects milk quality altering its nutritive value and cheese making properties. This study aimed at assessing the impact of seasonal microclimatic conditions on milk quality of Friesian cows. The study was carried out in a dairy farm from June 2013 to May 2014 at Beni-Suef province, Egypt. Inside the barn daily ambient temperature and relative humidity were recorded and used to calculate the daily maximum temperature-humidity index (mxTHI), which was used as indicator of the degree of heat stress. The study was carried out in three periods according to the temperature-humidity index (THI) recorded: from June 2013 to September 2013 (mxTHI>78), from October 2013 to November 2013 (mxTHI 72-78) and from December 2013 to April 2014 (mxTHI<72). Eighty Friesian lactating dairy cows were monitored in each period. The three groups of cows were balanced for days in milk and parity. Milk quality data referred to somatic cell count, total coliform count (TCC), faecal coliform count (FCC), Escherichia coli count, percentage of E. coli, and Staphylococcus aureus, percentage of fat, protein, lactose, total solid and solid non-fat. Increasing THI was associated with a significant decrease in all milk main components. An increase of TCC, FCC, and E. coli count from mxTHI<72 to mxTHI>78 was observed. In addition, the isolation rate of both S. aureus and E. coli increased when the mxTHI increased. The results of this study show the seriousness of the negative effects of hot conditions on milk composition and mammary gland pathogens. These facts warrant the importance of adopting mitigation strategies to alleviate negative consequences of heat stress in dairy cows and for limiting related economic losses.

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.18-24
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• 1983

Oak mushroom (Lentinus edodes Sing.) has been used as one of vegetable foods for a long time, because it has particular odour, taste and abundant nutritive material. Its cultivation has been done extensively, but its checmical analysis of the components is curiously limited. It is the purpose of this study to analyse its component chemically and to get basic data in terms of nutrition science. The results are summarized as follows: 1. It was analysed that the total number of amino acid is 17 different kinds, mainly glutamic acid. 2. All the essential amino acids which are lecucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine, tyrosine, and methionine were found in this chemical analysis. 3. The seven kinds of vitamins are analysed, which are A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C(ascorbic acid), E(${\alpha}$-tocopherol), Niacin, choline chloride.

• Korean Journal of Environmental Agriculture
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• v.39 no.4
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• pp.352-359
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• 2020

BACKGROUND: The mulberry cultivars 'Daeshim' and 'Shimgang' were developed in RDA in 2014 and 2017, respectively. 'Daeshim' yields a fruit size bigger than that of other varieties and has a productivity of over 70%, whereas 'Shimgang' has a high yield and a special characterization against the mulberry popcorn disease. In our study, a compositional comparison of these popular cultivars in Korea was undertaken to explore the nutrient profiles of mulberry fruit and promote the development of the rich minerals and flavonoids in mulberry fruit as performing each other irrigation time. METHODS AND RESULTS: These two cultivars were collected from the Sericulture and Apiculture Division, RDA, in Korea to investigate their amounts, weights, minerals, and flavonoid content using each other instrument. After 6 h of irrigation treatment, the amount of fruit (kg/tree) from Daeshim and Shimgang increased by 17.5 and 15.2 kg/tree, respectively. The total flavonoid content from Daeshim and Shimgang was determined to be 132.9 mg and 36.3 mg, respectively, after the 6 h irrigation treatment. CONCLUSION: Appropriate irrigation treatment methods such as water scheduling and volume will help increase fruit quantities and farmer incomes. It would be interesting to conduct further in-depth research on these fruits so that consumers can benefit from them as a food additive.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.96-96
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• 2020

Soybean seeds are important sources of non-nutritive health promoting metabolites. The contents of these metabolites are affected by both genetic and environmental factors. In the present study, the contents of five common isoflavones including daidzin, genistin, glycitin, malonyldaidzin, and malonylgenistin were analyzed in 72 soybeans of different seed coat colors, diversity, and of different origins including China (22), Japan (9), USA (12), India (4), and Korea (25). The average total isoflavone content (TIC) was maximum in Indian soybeans (3302.36 ㎍/g) and minimum in Chinese landraces (1214.95 ㎍/g). The Korean landraces had higher average TIC (2148.05 ㎍/g) than the USA genetic materials (1580.23 ㎍/g) and Japanese landraces (1485.99 ㎍/g). The content of malonylgenistin was in the range of 54.31 - 2385.68 ㎍/g in the entire population, and was the most abundant isoflavone irrespective of origin although there was content variation among individual soybeans. Besides, glycitin was the least concentrated isoflavone, and its content ranged from 0.00 to 79.79 ㎍/g. With respect to seed coat color, green soybeans from all countries displayed the maximum malonylgenistin and TIC contents. Exceptions were those of Korean and Indian origins where black and yellowish-green soybeans presented the highest malonylgenistin and TIC contents, respectively. In multivariate analysis, 92.72% of the variance was explained by the first two principal components, and the soybeans were grouped in to three clusters based on isoflavone contents. Overall, our findings signify the importance of seed coat color and origin as discriminant parameters, and provide wide spectrum of routes for breeding soybean cultivars.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.497-503
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• 2004

The effect of adding carbohydrate-rich feedstuffs to sweet potato leaves (SPL) on silage quality was studied using a total of 180 laboratory silos. Silage quality was assessed by changes of pH, dry matter (DM), crude protein (CP) and ammonia nitrogen ($NH_{3}$-N). Pre-wilted SPL was mixed with cassava root meal (CRM), sweet potato root meal (SPM) or sugar cane molasses (Mo) at levels of 0, 30, 60 and 90 g $kg^{-1}$ (air-dry weight of additives to pre-wilted weight of SPL). Samples for assessing silage quality were collected after mixing the SPL with the additive and thereafter at 7, 14, 28 and 56 days of ensiling. There was a marked decrease in pH after 7 days and the pH remained low and stable until day 56. Addition of 60 and 90 g $kg^{-1}$ resulted in a lower pH (p<0.05) than the other treatments. The DM content of the silage increased (p<0.05) with increasing levels of additive, while there were no differences in DM with time of ensiling. The CP content of the silage decreased (p<0.05) with increasing levels of additive. The CP content did not change up to 28 days, but was lower (p<0.05) after 56 days in all treatments. The $NH_{3}$-N levels were increasing (p<0.05) with time of ensiling, and were lower (p<0.05) with additive levels of 60 g $kg^{-1}$ or higher. Also, the additive source affected the $NH_{3}$-N values, with the lowest values found for Mo. Castrated male pigs (Large White$\times$Mongcai) were used in 4$\times$4 Latin square design to study the total tract digestibility and nitrogen (N) utilisation of diets with inclusion of ensiled SPL. The diets were based on cassava root meal with inclusion of protein from either fish meal (C) or SPL ensiled with CRM (D1), SPL ensiled with SPM (D2) and SPL ensiled with Mo (D3). The digestibility of DM, organic matter (OM) and CP were higher (p<0.05), and the digestibility of crude fibre (CF) was lower (p<0.05), in diet C than in diets D1, D2 and D3. However, there were no differences (p>0.05) in digestibility of dietary components between diets D1, D2 and D3. Also, the excretion of N in faeces was higher (p<0.05) and the N retention was lower (p<0.05) in diets D1, D2 and D3 than in diet C. It can be concluded from the present experiments, that a good quality silage can be produced from pre-wilted SPL by addition of 60 g $kg^{-1}$ of either CRM, SPM or Mo. Diets with inclusion of 450 g ensiled SPL $kg^{-1}$ DM showed a high digestibility of dietary components and thus ensiled SPL should be considered as a potential feed resource for growing pigs.